Vegan Sun Dried Tomato Alfredo Pasta
A 20 minute + 10 ingredient creamy Sun Dried Tomato Alfredo made with high-fiber & protein packed Chickapea pasta | Gluten Free + Vegan + Grain Free
If you’re looking for a filling and nutritious dinner to feed your family that’s big on flavor and low on effort then keep reading because I’ve got you covered with this ultra creamy and downright dreamy Sun Dried Tomato Alfredo.
We’re talking next-level pasta here, friends.
The base of this recipe is inspired by a classic Alfredo which is traditionally made with butter, cream and parmesan. Looking to lighten things up a bit here I’ve made a few healthier swaps and additions resulting in a dairy free Alfredo sauce that is every bit as creamy and rich as its original without becoming too heavy or unhealthy for a mid-summer dinner.
How to make: Vegan Sun Dried Tomato Alfredo
All you need is about 20 minutes and 10 ingredients to make this dish.
Start off by prepping your pasta – just plop the pasta in a pot of boiling, salted water and let the water do its thing. Chickapea pasta cooks in under 10 minutes so you won’t need to wait long. Once the pasta is cooked to your preference just drain away the water and set aside momentarily while you prep the sauce.
The base of this sauce is made from sautéing garlic in olive oil and mixing in a little bit of flour to form a roux. This is what gives this alfredo its creamy, luscious texture instead of using full fat dairy. A couple of things to note about this roux/sauce base:
- Chickapea pasta is naturally grain free since it’s made up of just two ingredients: chickpeas and lentils! If you’d like to keep this dish grain free use arrowroot starch. If you’re not concerned about adding a little extra grain you can also use any gluten-free all purpose blend here. You only need a couple of tablespoons here so it’s not much at all.
- Since we’re going for more summery vibes here we’re adding chopped up sun dried tomato to this roux.
Once you’ve mixed all of that up you should have a thick, pasty, golden kind of mixture. At this point you just need to add the almond milk – make sure it’s unsweetened and plain – and let that simmer and thicken up a bit for a minute or two before stirring in the tomato paste and vegan parmesan to combine.
Finally, transfer the sauce to a blender or food processor and blitz until you’ve reached a thick, creamy, sauce consistency.
At this point it’s just a matter of pouring that sauce all over your prepped pasta and we’re almost there. Mix in the remaining chopped sun dried tomato pieces, fresh basil and a little more of that vegan parm for good measure and then just go ahead and swan dive right into that pasta.
Just in case you need more reasons to love this pasta:
Each 3.5 ounce serving contains 27 grams of protein and 13 grams of fiber – you’ll stay satisfied for hours after you eat it
It’s naturally gluten free, sugar free, vegan, organic, kosher and non-GMO
There are no weird fillers, additives or sugars
It’s a pasta turned superfood. *swoons*
I hope you enjoy this dish as much as we did!
Insert Image: Vegan-Sun-Dried-Tomato-Alfredo-3.jpg
- 1 lb Chickapea Pasta, any shape will work
- 1 tbsp olive oil
- 1 tbsp dried oregano
- 1/2 cup sun dried tomatoes packed in oil, blot the oil and chop fine
- 2 tbsp arrowroot flour can also use regular gluten free all purpose flou
- 1 1/2 cups unsweetened almond milk
- 2 tbsp tomato paste
- 1/4 cup vegan parmesan
- handful of fresh basil, chopped
Prepare pasta according to package instructions. Once cooked, drain and set aside.
Warm olive oil in a large sauce pan or skillet. Add the garlic and sauté for one minute. Stir in oregano, half of the chopped sun dried tomatoes (the rest will be added in at the end) and the flour and cook another minute.
Stir in the almond milk and bring to a simmer and let thicken two minutes. Stir in the tomato paste and the vegan parmesan.
Transfer the sauce to a blender and process for a minute or two until you have a smooth, creamy texture. You can also blend this using an immersion/stick blender.
Pour the creamed sauce back into the pan/skillet and stir in the cooked pasta and the remaining chopped sun dried tomatoes. Top with the fresh basil and additional parmesan if desired.
Serve and enjoy! Leftovers will keep for 2-3 days in the fridge stored in an airtight container.